Healthy & Skillet Fried Chiken

Skillet-Fried Chicken

Skillet-Fried Chicken
  • Prep10 Min
  • Total45 Min
  • Servings6
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To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken–but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Updated Dec 20, 2019


  • 1/2cup Gold Medal™ all-purpose flour
  • 1tablespoon paprika
  • 1 1/2teaspoons salt
  • 1/2teaspoon pepper
  • 3- to 3 1/2-lb cut-up whole chicken
  • Vegetable oil
Make With

Make With
Gold Medal Flour


  • 1
    In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • 2
    In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
  • 3
    Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Tips from the Betty Crocker Kitchens

  • tip 1
    Cook until the juices run clear when you pierce the meat close to the bone runs clear. The internal temperature should be 165°F, which is easiest to check with an instant-read thermometer.
  • tip 2

Healthy Fried Chicken

Breaded chicken doesn’t have to be greasy – this oven-baked version is low fat and packed full of flavor!

Recipe Video Print  

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